If you’re seeking a comforting and indulgent dish that caters to gluten-free diets, this Gluten-Free Mushroom Risotto is the answer. The creamy texture and rich flavors make it a delightful option for dinner parties or cozy family meals. Plus, it showcases the earthy goodness of mushrooms, a perfect complement to the creamy arborio rice.
Imagine stirring a pot of risotto, watching it transform into a luscious dish that’s both satisfying and elegant. This recipe takes the classic Italian favorite and adapts it for those who need gluten-free options without sacrificing flavor or texture. It’s a dish that brings warmth and satisfaction in every creamy bite.
Whether you’re a seasoned chef or a kitchen novice, this risotto is straightforward and allows you to experiment with different mushroom varieties or herbs to enhance the flavor further.
Deliciously Creamy Gluten-Free Mushroom Risotto
This Gluten-Free Mushroom Risotto is a creamy, savory dish featuring arborio rice cooked slowly to absorb the flavors of sautéed mushrooms, garlic, and a splash of white wine. It’s a comforting meal that can be enjoyed any time of year, offering a rich and satisfying taste experience.
The taste is a delightful balance of earthy mushrooms and creamy rice, with hints of garlic and Parmesan cheese, creating a rich and fulfilling dish.
Ingredients
- 1 cup arborio rice
- 4 cups vegetable or chicken broth (gluten-free)
- 1 cup mushrooms, sliced (such as cremini or shiitake)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Broth: In a saucepan, heat the broth over medium heat. Keep it warm while you cook the risotto.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent (about 2-3 minutes).
- Cook the Mushrooms: Add the sliced mushrooms and cook until they release their moisture and become tender (about 5 minutes). Season with salt and pepper.
- Add the Rice: Stir in the arborio rice, allowing it to toast for 1-2 minutes, stirring frequently.
- Deglaze with Wine: If using, pour in the white wine and stir until it’s mostly absorbed by the rice.
- Slowly Add Broth: Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.
- Finish with Cheese: Once the risotto is creamy, stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper as desired.
- Serve: Spoon the risotto into bowls and garnish with fresh parsley. Enjoy warm!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 55g
